honey-hazelnut-financiers-51234850.json

{
    "directions": [
        "Preheat oven to 350\u00b0. Butter eight 3x2\" mini loaf pans or a standard 12-cup muffin pan. Toast 1 cup hazelnuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 8\u201310 minutes. Let cool (do not remove skins). Pulse hazelnuts, flour, and salt in a food processor until finely ground.",
        "Place 10 tablespoons butter in a small saucepan. Scrape in seeds from vanilla bean; add pod. Cook over medium heat, stirring often, until butter foams, then browns (do not let burn), 5\u20138 minutes. Discard pod and scrape vanilla butter into a medium bowl. Whisk in honey.",
        "Increase oven heat to 400\u00b0. Whisk egg whites in a large bowl just to break up, add brown sugar, and whisk until mixture is smooth. Fold in dry ingredients in 2 additions, then fold in butter mixture just until smooth.",
        "Coarsely chop remaining 1/4 cup hazelnuts. Scrape batter into pans and top with hazelnuts. Bake financiers until golden brown and a tester inserted into the center comes out clean, 15\u201320 minutes for loaves, 10\u201315 for muffins. Let cool 5 minutes in pans, then transfer to a wire rack. Let cool completely.",
        "DO AHEAD: Financiers can be made 1 day ahead. Store tightly wrapped at room temperature."
    ],
    "ingredients": [
        "10 tablespoons unsalted butter, plus more, room temperature, for pans",
        "1 1/4 cups skin-on hazelnuts, divided",
        "1/2 cup all-purpose flour",
        "1/2 teaspoons kosher salt",
        "1 vanilla bean, split lengthwise",
        "2 tablespoons honey, preferably raw",
        "3 large egg whites",
        "3/4 cup (packed) dark brown sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dessert",
        "Kid-Friendly"
    ],
    "title": "Honey-Hazelnut Financiers",
    "url": "http://www.epicurious.com/recipes/food/views/honey-hazelnut-financiers-51234850"
}